Question

How does a tenderizer of meat work considering hydrolysis of the amide bond?

Answer 1

The amide bonds in meat are probably not affected by meat tenderizers....

Explanation:

I was surprised by how much literature there is on the net; perhaps it is unsurprising given that food technology and agribusiness is a huge industrial concern. The toughness of meat is a macroscopic phenomenon, and relates to muscle tissue, tendons, cooking technology, and of course the part of the beast from which the meat is cut.